tag:blogger.com,1999:blog-41093372645313878322024-02-19T12:12:54.141-05:00Love BitesFrom NYC to the Big D, the Foodventure continues...Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-4109337264531387832.post-26268678963167816032012-01-07T17:03:00.000-05:002012-01-07T17:03:13.680-05:00No Adieus, just Au Revoir<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5Gk-l7GJEQOzM1N_TAqSrZ8e6H5Zrs5gss7cG5llLMygkcWHjRR2RvPR0apa66UEcqDkxaNN2C3MoCZf-XoqdVmxS26yWOObHR6LRpsFjAtIvQFrJg-S3z06sL5oAXREbovmboBcF1k/s1600/IMG_6258.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5Gk-l7GJEQOzM1N_TAqSrZ8e6H5Zrs5gss7cG5llLMygkcWHjRR2RvPR0apa66UEcqDkxaNN2C3MoCZf-XoqdVmxS26yWOObHR6LRpsFjAtIvQFrJg-S3z06sL5oAXREbovmboBcF1k/s640/IMG_6258.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Version of the Black and Yellow Cheesecake (made from extra batter)</td></tr>
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<span class="Apple-style-span" style="color: #444444;">Just when I started blogging again, I've decided to let it go for a while. The pressures of family and responsibility have forced me to... re-evaluate my life. I look around and friends have gotten married, careers, mortgages, and children. They've moved away and/or moved on. Maybe it's time for me to let go of silly childish dreams and grow up. So this will be my last post. Just until I figure things out. In the meantime, I hope you've enjoyed all my little love bites and someday, I hope to bring you more.</span><br />
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<span class="Apple-style-span" style="color: #444444;">I was craving a lemony cheesecake complimented by big plump blackberries so I came up with the Black and Yellow Cheesecake. This cheesecake is dedicated to my former roommate Brittani, all the good times in NYC, and all the good things that the future holds.</span><br />
<div><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div><span class="Apple-style-span" style="color: #444444;">I began by making a lemon poppy seed shortbread for the cheesecake crust. It may seem like such a tedious task to make the cookies from scratch just to ground it all up for a crust, but I think it's totally worth it. I think the lemon shortbread adds that extra burst of flavor while the poppy seeds are so pretty, especially when the crust shows halfway up the sides of the cheesecake. I found many similar recipes for lemon poppy seed shortbread online, (I thought I came up with that!) but the one that kept coming up <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">was from <span class="Apple-style-span" style="line-height: 16px;">Claudia Fleming's </span></span></span><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"><em>The Last Course.</em></span></span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"><br />
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<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">Be prepared. Bake the cheesecake in the morning in order to have it for dessert the same evening. However, cheesecake is usually best chilled overnight and enjoyed the next day. </span></span></span><span class="Apple-style-span" style="color: #444444;">If you are short on time or patience, any old cookie crumb will do: short bread, graham cracker, vanilla wafers, etc. Some cheesecake recipes don't even call for a crust. If you're not going to make the shortbread, then skip to the next part for the cheesecake.</span></div><div></div><div><span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"></span><br />
<div style="line-height: 16px;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><strong><u>Lemon Poppy Seed Shortbread</u></strong></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif; line-height: 22px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Adapted from Claudia Fleming’s The Last Course</em></span></div><ul style="list-style-type: none; padding-left: 0px; text-indent: 0px;"><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span"><div style="line-height: 22px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span style="color: #444444; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>Ingredients</b></span></div><div style="line-height: 22px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #444444;">1 cup (8 ounces) butter, softened</span><br />
<span class="Apple-style-span" style="color: #444444;">3/4 cup (3 ounces) confectioner’s sugar</span><br />
<span class="Apple-style-span" style="color: #444444;">1 1/2 tsp lemon juice</span><br />
<span class="Apple-style-span" style="color: #444444;">1 1/2 tsp lemon zest</span><br />
<span class="Apple-style-span" style="color: #444444;">2 cups (10 ounces) flour</span><br />
<span class="Apple-style-span" style="color: #444444;">1 1/2 tablespoons poppy seeds</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 tsp salt</span></div><div style="line-height: 22px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><b><span class="Apple-style-span" style="color: #444444;">Preparations</span></b></div><div style="line-height: 22px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #444444;">1. Beat butter and sugar in a mixer until creamy. </span></div><div style="line-height: 22px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #444444;">2. Add the lemon juice and zest and beat well. </span></div><div style="line-height: 22px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #444444;">3. Sift the flour, and mix in the poppy seeds and salt. Add the flour mixture to the butter mixture and combine until it comes together (I used the dough hook for this part). </span></div><div style="line-height: 22px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #444444;">4. Form the dough into a disk, wrap in plastic and chill for 3 hours or overnight. (I was in a time crunch so I froze the dough for an hour; it worked pretty well.)</span></div><div style="line-height: 22px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #444444;">5. Preheat the oven to 300 degrees. Roll out the dough out to 1/4 inch thickness. Cut into desired shapes and prick each piece with fork. If you are making wedges, cut into an approximately 9" diameter circle and score lightly into 8 pieces. If the dough becomes too soft while you are working with it, return to the refrigerator and chill for several minutes. I found an antique wooden mold in my sister's cupboard so I tried it out for a few of the cookies.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrLeVq25T3XPIYCehnLL5E4puZkQFCVW-M1CvHfb1Su2ny_usO9EAwsNUvgVgIM1_iDHY-zvFoXrDkzIenBRXzZsvG4ZZWl9FsTCviPafpCteEPmblau4fN4xzYeTw_f47L57zvdWQm4/s1600/IMG_6227.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrLeVq25T3XPIYCehnLL5E4puZkQFCVW-M1CvHfb1Su2ny_usO9EAwsNUvgVgIM1_iDHY-zvFoXrDkzIenBRXzZsvG4ZZWl9FsTCviPafpCteEPmblau4fN4xzYeTw_f47L57zvdWQm4/s200/IMG_6227.JPG" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"></span></span></a></div><span class="Apple-style-span" style="color: #444444;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-JVudnGHcdm_Q-UJYYHBoAVSIIWdwvjaJv3yFDWAI-TvKABgFibnjBZ4eR2krfs4tsZ7DFQEEptG-ceEjnZA1VZRMGigdhXeez0P0m-nh28YC5ENn3t2BxsaokX_1uL-Bupjk5QRJvw/s1600/IMG_6233.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-JVudnGHcdm_Q-UJYYHBoAVSIIWdwvjaJv3yFDWAI-TvKABgFibnjBZ4eR2krfs4tsZ7DFQEEptG-ceEjnZA1VZRMGigdhXeez0P0m-nh28YC5ENn3t2BxsaokX_1uL-Bupjk5QRJvw/s200/IMG_6233.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUtSnpvfy-q2UL6dp4SDHpSEzWg_Zjb0OWRIRqOEAO1ZA663leDMa05IdRaMJ88-W6DHa1BpUR3wcNo56w0KtktmVku5AQwuSl7VOkSObyrAMpIXV6sEXUyUxBW1esG5t6vSzuRjJx5M/s1600/IMG_6237.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUtSnpvfy-q2UL6dp4SDHpSEzWg_Zjb0OWRIRqOEAO1ZA663leDMa05IdRaMJ88-W6DHa1BpUR3wcNo56w0KtktmVku5AQwuSl7VOkSObyrAMpIXV6sEXUyUxBW1esG5t6vSzuRjJx5M/s200/IMG_6237.JPG" width="200" /></a></span></div><div style="line-height: 22px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><div><span class="Apple-style-span" style="color: #444444;">6. Place pieces on parchment-lined baking sheets and bake until pale golden and the edges are just starting to turn brown, about 23 minutes (depending on size). Cool on wire racks. If you have made the wedges, cut along the scored lines to separate the pieces.</span></div><div><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;"><b>For Crust:</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444;"><b><span class="Apple-style-span" style="font-weight: normal;">Break cookies into small pieces and put into food processor. Pulse until it becomes a fine to medium crumb (use about 1 cup). Press into a 9 1/2" springform pan and bake for 8-10 min. Cool and set aside. If not using a crust, b</span></b></span><span class="Apple-style-span" style="color: #444444;">utter and flour pan, and tap out excess flour.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJERyUQWwnqw1fj09DNjuv2TToj0bt9mqP1CzdfWedYU6zH1p5uWZk2CSsJSWw27stFAEFDiSk6lL0FJJNrs59JK0Uiz0NvZD1lM5UrSZcK0LDHHaRsO_bC0B7YUDZX6ymMCAAsQ13m0/s1600/IMG_6240.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJERyUQWwnqw1fj09DNjuv2TToj0bt9mqP1CzdfWedYU6zH1p5uWZk2CSsJSWw27stFAEFDiSk6lL0FJJNrs59JK0Uiz0NvZD1lM5UrSZcK0LDHHaRsO_bC0B7YUDZX6ymMCAAsQ13m0/s200/IMG_6240.JPG" width="200" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEZt9BZRe1RN9LeXZgoeU2FINEirBoDiKNfCfwjmW-kiE-rtkfKxlxzeFwQXi1iYoHU0PgjdPnJLE88AYJ_D0rFYZqKMvb2F_n4tYyVZ_8EInEkH1VC_qHwNZuPpdNS6QhJ6uhLNjPJw/s1600/IMG_6251.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEZt9BZRe1RN9LeXZgoeU2FINEirBoDiKNfCfwjmW-kiE-rtkfKxlxzeFwQXi1iYoHU0PgjdPnJLE88AYJ_D0rFYZqKMvb2F_n4tYyVZ_8EInEkH1VC_qHwNZuPpdNS6QhJ6uhLNjPJw/s200/IMG_6251.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilejddgcHY1JAcYApuIGO-HwXx0vGYoXbaDZxAIu8vjLuTsrkQLIL_rK3AEQS2gtIeD11KBzGqfnFUP4PkR-t1l6MU9x4y94FOFW-_ZMSmCfbqEVqIVnIhyphenhyphenbc_pKBxEhanz11wrf3LHEY/s1600/IMG_6254.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilejddgcHY1JAcYApuIGO-HwXx0vGYoXbaDZxAIu8vjLuTsrkQLIL_rK3AEQS2gtIeD11KBzGqfnFUP4PkR-t1l6MU9x4y94FOFW-_ZMSmCfbqEVqIVnIhyphenhyphenbc_pKBxEhanz11wrf3LHEY/s200/IMG_6254.JPG" width="200" /></a><br />
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</span></u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><u><span class="Apple-style-span" style="color: #444444;">Black and Yellow Cheesecake</span></u></b></div><span class="Apple-style-span" style="color: #444444;"><i>Adapted quite a bit from Allrecipes.com</i></span><br />
<div><i><span class="Apple-style-span" style="color: #444444;">m</span><span class="Apple-style-span" style="color: #444444;">akes one 9 1/2 inch cheesecake</span></i></div></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;"><b>Pre-Prep:</b></span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">Preheat oven 300 degrees F</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">Prepare a bain marie by finding a roasting pan large enough to fit the cheesecake and deep enough to hold water that comes halfway up the springform pan and set o</span><span class="Apple-style-span" style="color: #444444;">n the middle rack in the oven.</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444; font-weight: bold; line-height: 16px; text-transform: lowercase;">ingredients:</span></div></div><div class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">1 15oz ricotta cheese</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">2 8 oz pkg cream cheese, softened</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">2/3 cup white sugar</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">1/3 cup all-purpose flour</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">6 eggs, at room temperature </span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">1 tablespoon finely grated lemon zest</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">1 tablespoon fresh lemon juice</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">1 tablespoon Amaretto (optional)</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">1/8 teaspoon salt</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="color: #444444; font-weight: bold; line-height: normal;"><br />
</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #444444; line-height: 22px;"></span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #444444; font-weight: bold; line-height: normal;">directions:</span></div></div></div><div class="instructions" style="line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444;">1. Beat together ricotta and soften cream cheese until smooth. I pressed the cheese mixture through a fine mesh sieve just to make sure there are no lumps left.</span><br />
<span class="Apple-style-span" style="color: #444444;">2. On medium, blend the sugar and flour into the cheeses. </span><br />
<span class="Apple-style-span" style="color: #444444;">3. Stir in the eggs, one at a time and mix on low until fully incorporated.</span><br />
<span class="Apple-style-span" style="color: #444444;">4. Slowly add the lemon zest, Amaretto and salt until blended.</span><br />
<span class="Apple-style-span" style="color: #444444;">5. Pour batter into the prepared pan and place in bain marie. </span><span class="Apple-style-span" style="color: #444444;">Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color (mine did not brown at all). Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.</span><br />
<span class="Apple-style-span" style="color: #444444;">6. Cut into slices and serve with topping of choice. In this case I used a lemon Amaretto glaze (recipe below) and fresh blackberries.</span></div><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #444444;"><b><u>Lemon Amaretto Glaze</u></b></span><br />
<span class="Apple-style-span" style="color: #444444;">I happened to have some homemade lemon curd sitting in the freezer, but lemon curd should be easy to find next to the jams and preserves at most grocery stores.</span><br />
<span class="Apple-style-span" style="color: #444444;">1/2 c lemon curd</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tablespoon Amaretto</span><br />
<span class="Apple-style-span" style="color: #444444;">Mix ingredients in a small saucepan until warmed or microwave in bowl for 30-60 seconds. Spread on cooled cheesecake and arrange blackberries on top. Place cheesecake back in the refrigerator until set and cool until ready to serve.</span><br />
<span class="Apple-style-span" style="color: #444444;"><u><b><br />
</b></u></span><br />
<span class="Apple-style-span" style="color: #444444;"><u><b>Lemon Blackberry Shortcake Bonus</b></u></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7XLzgxIRnOQi5k7TKt8KLpaW0IbPkJyQC6U7C75_r2MAzzZU5Leq4_1vSUmlo9246s6jjAX1lttm2gzbf7fPvdbybdP6H-2z-TSbmUY9mlEzZe1jojoco34M_A5thQcDpwz29JSxEJU/s1600/IMG_6257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7XLzgxIRnOQi5k7TKt8KLpaW0IbPkJyQC6U7C75_r2MAzzZU5Leq4_1vSUmlo9246s6jjAX1lttm2gzbf7fPvdbybdP6H-2z-TSbmUY9mlEzZe1jojoco34M_A5thQcDpwz29JSxEJU/s640/IMG_6257.JPG" width="640" /></a></div><span class="Apple-style-span" style="color: #444444;"><u><b><br />
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<span class="Apple-style-span" style="color: #444444;">That night we went over to some friends' place for dinner. I had to come up with a quick dessert and luckily I had some extra shortbread cookies and blackberries. And of course, there's always some heavy whipping cream in the fridge. I added a tablespoon of powder sugar, 1/4 tsp vanilla extract, some seeds scraped from a piece of vanilla bean and whipped on high until stiff peaks formed. I placed shortbread in a small bowl, layered on a dollop of whipped cream, a smidgen of lemon curd and a handful of blackberries and it made a lovely impromptu dessert.</span></div></div></span></span></li>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></ul></div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com0tag:blogger.com,1999:blog-4109337264531387832.post-27050433848990878762012-01-05T23:01:00.001-05:002012-01-05T23:11:48.463-05:00Strawberries and Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AjNBPICboY7-rqmBQcN6P6AhmWNmo4ryDmTubOniDBl9GGJBBA9mkJUuAkehhrWwjA8gDixTA-DVcNd2Kzi-XnOYp1WWe8QJQ3Efmy0JvblrBBzzbligV7z2FnRZUU-5j05tFYQhGH8/s1600/IMG_6222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AjNBPICboY7-rqmBQcN6P6AhmWNmo4ryDmTubOniDBl9GGJBBA9mkJUuAkehhrWwjA8gDixTA-DVcNd2Kzi-XnOYp1WWe8QJQ3Efmy0JvblrBBzzbligV7z2FnRZUU-5j05tFYQhGH8/s640/IMG_6222.JPG" width="640" /></a></div><br />
<br />
I had some chocolate cupcakes left over from yesterday and no more frosting so I decided to make use of the fresh strawberries I had before they went bad. I am way partial towards the European buttercreams, which contain some form of egg or other. American buttercreams, on the other hand, are just a mix of butter and powder sugar or some variation of that. I've had it before, but I don't remember ever making the American version until today. European buttercreams, whether French, Swiss, or Italian are so luxurious and smooth, and they're the ones reserved for wedding cakes or more European style bakeries. I guess for me, it definitely is about the texture, but the taste is different too. The powder sugar adds that sugary grittiness to the frosting while making it super sweet, which I prefer neither of. I feel like such a frosting snob, and I am sorry if I offend anyone :)<br />
<br />
So back to the cupcakes. I only paired the strawberry frosting with the chocolate cupcakes just because I had to get rid of them, but it made more sense as I was putting it together. It reminded me of chocolate dipped strawberries, like the ones Godiva make... yum. I had preferred to use the strawberry buttercream with a light vanilla cupcake, but after trying this particular version of the frosting, the pairing would have been too sweet. The chocolate cake worked well with it. For the cupcakes, use the double chocolate recipe from my <a href="http://lovebitesnyc.blogspot.com/2012/01/cupcakes.html" target="_blank">previous post</a>, but leave the spices out (peppers and cinnamon). I found a basic vanilla buttercream and just added the strawberries to it last. Actually, I was too lazy to puree the berries and just cut them into little pieces. That's why the frosting looks a little chunky. Oops! Oh, and I still prefer Swiss Meringue Buttercream.<br />
<br />
<b><u>Strawberry Buttercream Frosting</u></b><br />
<br />
Ingredients<br />
<br />
2 sticks of Butter at room temperature<br />
<br />
3 c Powder Sugar<br />
<br />
2 Tbs Heavy Whipping Cream<br />
<br />
1/2 tsp Vanilla Extract<br />
<br />
1/2 c Pureed Strawberries<br />
<br />
1. Beat the butter until light and fluffy<br />
2. Slowly add powder sugar until well incorporated<br />
3. Add cream until fully mixed<br />
4. Add vanilla and strawberries and turn mixer on high to mix well<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGT9Ml1-1-ydIj-Yh35AElUyNVaSDKXj9Dd2W5Wlk0zv3hJ28DlkawG7kRec6z9K7VX8bpTCc7tileWQDtrbeNy-M-dJWTNvlS1cnPkJEivvTOCPyvBUSdO3t7y9hMVKdz3Kuz3_jc5I/s1600/IMG_6219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGT9Ml1-1-ydIj-Yh35AElUyNVaSDKXj9Dd2W5Wlk0zv3hJ28DlkawG7kRec6z9K7VX8bpTCc7tileWQDtrbeNy-M-dJWTNvlS1cnPkJEivvTOCPyvBUSdO3t7y9hMVKdz3Kuz3_jc5I/s640/IMG_6219.JPG" width="640" /></a></div><br />
On a somewhat related note, I have some unexpected but exciting news- well, at least it is for me. A few months ago I sent out many job applications to many random places. Many of them were retail stores since they were hiring seasonal employees for the holidays. Just as my hours are getting cut at my current job, I was thinking about finding a second job. In the middle of posting my blog yesterday, <a href="http://www.surlatable.com/" target="_blank">Sur La Table</a> calls me about the Kitchen Assistant position I totally forgot I applied for. I went in today to meet them and it was the easiest interview I ever had. The chef/program coordinator asked me to choose three items from the store and tell her why I liked them. The hardest part was picking out just three! It sounded like I already had it in the bag before they even called me. So what will I be doing? I'll be doing prep work for the cooking classes, grocery shopping, washing dishes, and assisting the chef and the students. Some of you might think I went to design school to be a kitchen assistant? I'm super excited because this job couldn't have come at a better time. Right when I was looking for a second job. Right when I became seriously obsessed with baking. I'll get all the top of the line gourmet baking supplies and ingredients I need for a bargain AND since I'm helping out in the classes, I'm pretty much getting paid to be at these cooking classes that cost $60-$100 to attend. Seriously, God has the greatest timing- ever! Oh, I chose a culinary torch, a silicone spatula, and a bottle of balsamic vinegar for my three items. Not that you were wondering or anything.Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com0tag:blogger.com,1999:blog-4109337264531387832.post-64792403820841396692012-01-04T17:16:00.000-05:002012-01-05T09:40:27.353-05:00CupcakesSo I'm contemplating setting up a new blog, focusing on my adventures in baking, or maybe just cupcakes. I'm not sure yet. We'll see. In the mean time, here's my first post on my very own cupcakes. Enjoy!<br />
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<u><b>Mexican Hot Chocolate Cupcakes</b></u><br />
<u><b><br />
</b></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCUlVHjN1CJCLHntlogmX7tRJbWho9kJljo8QAiEok0VIlES1Qo8Ji22ZMco469P591LqHG7-M6K2IFzO4_4vcPY-g4Xw9Qfp6XxxTgWTx4jj7e1qdhBVnvW06xdWlh53W35p3Jz_Fvs/s1600/IMG_6187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCUlVHjN1CJCLHntlogmX7tRJbWho9kJljo8QAiEok0VIlES1Qo8Ji22ZMco469P591LqHG7-M6K2IFzO4_4vcPY-g4Xw9Qfp6XxxTgWTx4jj7e1qdhBVnvW06xdWlh53W35p3Jz_Fvs/s640/IMG_6187.JPG" width="640" /></a></div><u><b><br />
</b></u><br />
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How did I come up with this idea? Well, when I was living in New York, I was waiting for a table at the ever packed Max Brenner in Union Square. This is totally not related, by the way, but only go there for dessert- chocolate and dessert. It's known mostly for that anyways. The food is horrible. It's like ordering a tuna sandwich at Dunkin Donuts: just don't do it! Anyways, while I was waiting, I decided to try their Mexican Spicy Hot Chocolate: sweet, spicy, chocolate. Sounded wonderful to me! It was served in an espresso sized cup and for nearly $6, it was quite expensive. The adventurous eater that I am, I was very excited about the non-subtle spiciness that came after the first taste of the rich hot chocolate. It was very rich, indeed, that I couldn't even finish the miniature sized drinkable dessert.<br />
<br />
It was quite a lovely concoction, but I thought it was too rich to drink. Then I wondered, was it too rich to eat? Lightbulb! Hence, there was the beginnings of my Mexican Hot Chocolate cupcake. I remembered trying a Lindt dark chocolate chili bar a while back, and I knew I had to use that in my adaptation of Miette's Double Chocolate Cake recipe. The only chili powder I had was a concoction of other spices including onion and garlic, so that was out of the question. I had Cayenne pepper, so that would do for now. I also added a dash of cinnamon. In the end, the cupcake ended having a rich dark chocolate flavor, but it lacked the kick I was looking for. The recipe below is modified to correct that. In the end, just add as little or as much as you want to suit your tastes. However, I bet it's safe to say that if you're even thinking of making this recipe, you're not afraid of a little spice. Finally, what better way to top off a Mexican inspired cupcake than some cinnamon buttercream?<br />
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<b><u>Double Chocolate Cake</u></b> (by <a href="https://www.miette.com/main/" target="_blank">Miette</a>, spices added by me to make it a "hot" chocolate cake)<br />
Makes two 6 in. cakes or about 24 cupcakes<br />
<br />
Preheat Oven to 350 degrees F<br />
Line 2 standard muffin tins with paper liners<br />
Make sure all ingredients are room temp, except otherwise noted<br />
<br />
<b>Ingredients</b><br />
<b><br />
</b><br />
1 1/2 c (7 1/2 oz) All Purpose Flour<br />
<br />
1 1/4 c (4 1/2 oz) Natural Unsweetened Cocoa Powder (not Dutch processed)<br />
<br />
1 1/2 tsp Baking Soda<br />
<br />
1/2 tsp Baking Powder<br />
<br />
3/4 tsp Kosher Salt<br />
<br />
1/4 tsp Cayenne Pepper<br />
<br />
1/4 tsp Chili Pepper (make sure it's just the chili)<br />
<br />
1/4 tsp Nutmeg<br />
<br />
2 oz 70% Cacao Chocolate, coursely chopped (I used <a href="http://www.lindtusa.com/product-exec/product_id/65/nm/Excellence_Chili_Bar" target="_blank">Lindt's Excellence Chili Bar</a>)<br />
<br />
1 c Boiling Water<br />
<br />
1 c Buttermilk<br />
<br />
1/2 tsp Vanilla Extract<br />
<br />
2 Large Eggs<br />
<br />
1/2 c Vegetable Oil (I used Safflower)<br />
<br />
2 1/4 c (16 oz) Sugar<br />
<br />
<br />
1. Sift together flour, cocoa powder, baking soda, baking powder, salt, and dried spices in a bowl and set aside<br />
<br />
2. Put the chopped chocolate in a heat proof bowl and pour the boiling water over it. Whisk until the chocolate is melted and let cool 15 min.<br />
<br />
3. In a separate bowl, whisk buttermilk and vanilla and set aside.<br />
<br />
4. In a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high speed until foamy, about 2 min. Reduce the speed to low and slowly pour in the oil, whisking until combined, about 30 sec. Raise the sped to medium and whisk until fully incorporated, about 30 sec. longer.<br />
<br />
5. Reduce speed to low and slowly pour the cooled chocolate mixture into the egg mixture. Slowly pout the buttermilk mixture. Add sugar and whisk until the batter is smooth and liquid, about 2 min.<br />
<br />
6. Stop the mixer. Remove bowl and add the flour mixture by hand with a rubber spatula until just incorporated, lifting and folding from the bottom center. Scrape down the sides and mix briefly. It might still be lumpy but stop mixing. The batter can be poured through a medium-mesh sieve into another bowl to remove any lumps. Using the rubber spatula, push as much batter through as possible.<br />
<br />
7. Using a large rounded measuring spoon or ice cream scoop, fill each cup about 2/3 full. Bake for 20 min. I usually check for doneness with a toothpick at about 18 min. Cool in pans on rack for 20 min. Remove and cool for another 20 min. before frosting.<br />
<br />
<b><u>Cinnamon Swiss Meringue Buttercream</u></b><br />
<b><u><br />
</u></b><br />
8 Large Egg Whites, room temperature<br />
<br />
1 3/4 c sugar<br />
<br />
1 1/2 tsp Cinnamon<br />
<br />
1 tsp Vanilla Extract<br />
<br />
6 Sticks Unsalted Butter, room temperature, cut into pieces<br />
<br />
1. Pour egg whites and sugar in a heat proof bowl (or metal stand mixer bowl) and whisk over hot water in a saucepan (bain marie). Make sure the bottom of the bowl does not touch the water or you'll end up with scrambled egg whites. Heat until sugar has dissolved and you can't feel the the sugar between your fingers.<br />
<br />
2. Transfer mixture to a stand mixer with whisk attachment and whisk on high until soft peak forms. Stop mixer and switch to the flat beater.<br />
<br />
3. Add vanilla extract and cinnamon and mix on low until incorporated.<br />
<br />
4. While still on low, add butter a little at a time until fully incorporated before adding more. Once all the butter is added, mix on high until smooth and thick enough to pipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDeyJTnZ5TrwBeJoKXnqetU6tUrPQgLbO40wrIHft-Dj156pQ2P7xs8l9fPURY2AXZBVfpffcX9vyu6pOGzm4mypPBGM4IkqssmgvO4v-x8mk6wvL_EAsNxnIxD7-9QzfodCaF4EWjpQ/s1600/IMG_6178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDeyJTnZ5TrwBeJoKXnqetU6tUrPQgLbO40wrIHft-Dj156pQ2P7xs8l9fPURY2AXZBVfpffcX9vyu6pOGzm4mypPBGM4IkqssmgvO4v-x8mk6wvL_EAsNxnIxD7-9QzfodCaF4EWjpQ/s640/IMG_6178.JPG" width="640" /></a></div><br />
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Samson was kind enough to pose for me inbetween cupcake shots.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDcIoknK-YxJof7oocGlBN9VPTB9wltcsLMyBig65ZrCpDljQI-yqaBDx_cUR7gU2Y00zDFTAcca2BJQ7-8t4-elamSTCm5Cng0gEcCWwpHyi_bM6pPPIeEDCGzxn9D0lztdxsQFN_dM/s1600/IMG_6190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDcIoknK-YxJof7oocGlBN9VPTB9wltcsLMyBig65ZrCpDljQI-yqaBDx_cUR7gU2Y00zDFTAcca2BJQ7-8t4-elamSTCm5Cng0gEcCWwpHyi_bM6pPPIeEDCGzxn9D0lztdxsQFN_dM/s640/IMG_6190.JPG" width="640" /></a></div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com0tag:blogger.com,1999:blog-4109337264531387832.post-11998698163689102592011-02-19T14:36:00.000-05:002011-02-19T14:57:35.123-05:00mash upI made a sandwich today inspired by a few tasty dishes I've had in the past. It was amazing, so I had to share! One of my inspirations was this steak panini from <a href="http://www.menupages.com/restaurants/choice-market/">Choice</a> market down the street. The service is awful, the food expensive, but delicious. So of course I'm always going back for more. The steak panini's special quality is their sauce that's so packed with flavor, the sandwich is just another steak sandwich without it. And if I remember correctly, they dress it with arugula too, which I think you can never go wrong when it comes to steak, or any kind of beef sandwich for that matter. It is however, a little on the bitter side (in a good way), so I think you'd have to have an acquired taste for it. So that takes me to our next inspiration: <a href="http://www.pret.com/us/">Pret a Manger'</a>s roast beef sandwich. It's fresh, it's full, it's fantastic! The crispy French baguette is layered with roast beef, arugula (again), parmesan shavings, and mayo. The bread is a little hard to bite through, but the flavors are amazing together. Finally, I recently ordered my first beef carpaccio from <a href="http://www.figandolive.com/">Fig and Olive</a>. The raw beef was sliced so thinly, it was almost translucent. They threw on some shaved parmesan, a few leaves of arugula, salt pepper, and a drizzle of some wonderful balsamic vinegar. It left me craving some more of those flavors for days. See the pattern? Beef. Parmesan. Arugula. I finally had all of my ingredients today, but let me tell you, arugula is a very elusive vegetable!<br />
<br />
I bought some half baked french rolls, but I'm sure any of your favorite breads will do. I put those in the oven to finish baking. Here are the rest of the ingredients:<br />
<br />
Deli roast beef, a few slices per sandwich-- go ahead, add more if you're a meat lover<br />
Arugula, a few sprigs to a small handful<br />
Parmesan shavings<br />
Red onion, THINLY sliced-- optional, but I highly recommend<br />
1tbs Peter Luger's steak sauce, or other sauce with horseradish-- the key is sweet and spicy<br />
1tbs Mayo<br />
<br />
Layer roast beef, arugula, onions and cheese on bread. Mix steak sauce and mayo and drizzle onto sandwich. Top with another slice of bread and enjoy! Another variation: if you don't have bread or are laying off the carbs, toss all of the ingredients in a bowl and you have a delicious salad! I did both :) Yum!Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com1tag:blogger.com,1999:blog-4109337264531387832.post-8826835198321927842011-01-31T20:26:00.000-05:002011-01-31T20:29:47.324-05:00Brasserie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blogger.com/goog_726637042" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbwXfC3hJOiUQW-VNcY6xcRVbzzqmpyOPH-wuUSRMzpxT8KAXNtuxyagcZk4gVW3mMWiysMuClhnjVnT-BUs7L3Ef19bOdbQw-AwKPEAiCdvYpqcVaFagBZvayj_yOw5vOQZ5hvL8sA4/s400/IMG_8030.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "Catwalk": see and be seen</td></tr>
</tbody></table>I had lunch at <i>the</i> <a href="http://www.patinagroup.com/restaurant.php?restaurants_id=55">Brasserie</a> yesterday with my fellow NY friends, Esther and Sambo. Redesigned by Diller + Scofidio in the base of the iconic Seagram Building (Philip Johnson and Mies van der Rohe), it is well known to anyone who's been exposed to the world of architecture and design.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDfjVCFtAWk_t__ITSj1NOkJKOtoTVZzMeO-rM4kzogbfD1BJPU8_Rm_-U1Pn0MWr-7E1DrQ5er8ohYb3Fm0mozRQB9HhtGe4tjd4NaG3HaT61eY74QhiK3_kYPM1bpeG0GOiRYsdCzM/s1600/IMG_8033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDfjVCFtAWk_t__ITSj1NOkJKOtoTVZzMeO-rM4kzogbfD1BJPU8_Rm_-U1Pn0MWr-7E1DrQ5er8ohYb3Fm0mozRQB9HhtGe4tjd4NaG3HaT61eY74QhiK3_kYPM1bpeG0GOiRYsdCzM/s320/IMG_8033.JPG" width="320" /></a></div><br />
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<br />
We decided to try the restaurant week menu. Because Yelp only gave the restaurant 3.5 stars, I went to check it out mainly for the design. It was much smaller than I had imagined, but waiters and patrons were bustling cheerily.<br />
<br />
The staff was pretty friendly and they offered to take my coat after checking in. We were a bit early for our reservation but we still ended up waiting an extra ten minutes. After we were seated, the waitress came out and brought us a fresh baguette. It was kind of strange though; she just plunked it on an unused menu... just sitting there on the table with a little wax paper tied around the middle. If I were the OCD type, I'd freak out, but since I have eaten rats in a refugee camp and perhaps much worse things (according to my older bro), it was nothing to fuss over. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1J6FipwKQDxFZtT3U7Hwe4X-4UyPBb8kgiacNcrd-eVTfuPi7RIxZhPqKJL-HJLfzIPJIxJIQ2Go7MN9spmRwLZF5L6qw0ZhPBE77CPvuJoM_aXIWwjfw2pxMDFiY29JMyKW_1cO7DZw/s1600/IMG_8047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1J6FipwKQDxFZtT3U7Hwe4X-4UyPBb8kgiacNcrd-eVTfuPi7RIxZhPqKJL-HJLfzIPJIxJIQ2Go7MN9spmRwLZF5L6qw0ZhPBE77CPvuJoM_aXIWwjfw2pxMDFiY29JMyKW_1cO7DZw/s320/IMG_8047.JPG" width="320" /></a></div><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I started out with the Mushroom Veloute (soup), the Braised Spare Rib and the Lemon Tart for dessert. My favorite part was obviously the lemon tart and creme fraiche. I've actually made something similar to that myself. The soup was good, but I have had much better. The short ribs were cooked to a "fall off the bone" tender perfection, but the flavor was a little off. Well, it was probably supposed to taste that way, but there was something tart in it... maybe vinegar, and I didn't like that. It was a waste of some perfectly good meat, in my opinion. Don't get me wrong, it was good, but I would have liked it much better without the vinegar taste. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9NHnHDP5_myW-q-rLCHRRcnBHOesVt5GmYvFMv8WEKb_eFRpsx6TdfsQ8XcDYfyKsLnTqBi3pWVG3c84KS63QlNa6jtAIZVYSJFf3AVqaxhOMETwf5fJtsL54ynYs5ImNP8nRNSW1XU/s1600/IMG_8051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9NHnHDP5_myW-q-rLCHRRcnBHOesVt5GmYvFMv8WEKb_eFRpsx6TdfsQ8XcDYfyKsLnTqBi3pWVG3c84KS63QlNa6jtAIZVYSJFf3AVqaxhOMETwf5fJtsL54ynYs5ImNP8nRNSW1XU/s320/IMG_8051.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Lemon Tarte</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5dF_AIxUrRQkesKACQC3MRwPz5Et6smywMGdBKd-5Wk7HUtUzWG3Udi8ITtV1QTS3Evp5AVcrU4ZCzAwKhCj1UDPkx8m2MXXOn-f8G9LgIlyBuCebgy5fyUqv-AC5JM639TOjgYjC8I/s1600/IMG_8052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5dF_AIxUrRQkesKACQC3MRwPz5Et6smywMGdBKd-5Wk7HUtUzWG3Udi8ITtV1QTS3Evp5AVcrU4ZCzAwKhCj1UDPkx8m2MXXOn-f8G9LgIlyBuCebgy5fyUqv-AC5JM639TOjgYjC8I/s320/IMG_8052.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sambo's Creme Caramel</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YLaWI7SbcTWUGWr5C4PMxciq9w1f2pL0F5V7ZzOlTzMdO-VAduGTiTOfImQarE9ikBz5G9s6Tv22l4W7NVZGqq1hQCCJ_OONfQVLiG_PtM3PyEaeqEYov6GUNmPctUMXusgYrSlAOyk/s1600/IMG_8053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YLaWI7SbcTWUGWr5C4PMxciq9w1f2pL0F5V7ZzOlTzMdO-VAduGTiTOfImQarE9ikBz5G9s6Tv22l4W7NVZGqq1hQCCJ_OONfQVLiG_PtM3PyEaeqEYov6GUNmPctUMXusgYrSlAOyk/s320/IMG_8053.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Esther's Flourless Chocolate Cake</td></tr>
</tbody></table><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
Overall, the food was not impressive. Honestly, the food was just OK, and the design was definitely much better than the food. It was as I had expected, so I'm glad I didn't pay full price for a meal there. </div><a href="http://www.blogger.com/goog_726637042"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLAhF8clLy8v7PWlFGSR7adL9j6-RF2gK91FdHg0JwidX0BSjZCdPgOaE1hlqBzp3hPo9U1cZFHa-ma6-OlsRs3fANWB5wY0GC5TbDJLqNEAOQpOvR0Mun2_IMjW91HC3rIQLfAwKQ8E/s1600/IMG_8041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLAhF8clLy8v7PWlFGSR7adL9j6-RF2gK91FdHg0JwidX0BSjZCdPgOaE1hlqBzp3hPo9U1cZFHa-ma6-OlsRs3fANWB5wY0GC5TbDJLqNEAOQpOvR0Mun2_IMjW91HC3rIQLfAwKQ8E/s320/IMG_8041.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgJez6hP8Y7abMv059BgblMoxt0jIoLUvepqBhg4TdzoBXqxv8yi-Ib8nX_6ZMJpqQhkRNX42Nju9Jyd_1Ct9WK_bGne2k0o14uPAPRk2EE8MIJHJl4xaAI2-wgt822kqFLb-sgFJkA4/s1600/IMG_8044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgJez6hP8Y7abMv059BgblMoxt0jIoLUvepqBhg4TdzoBXqxv8yi-Ib8nX_6ZMJpqQhkRNX42Nju9Jyd_1Ct9WK_bGne2k0o14uPAPRk2EE8MIJHJl4xaAI2-wgt822kqFLb-sgFJkA4/s320/IMG_8044.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRujEXUmGfF_LYYOoUF2HMw6cuRUQUi2a6ZguwnmnW7utWEAIxtLb8yC6Q8__GyweH2532VaZVDsUC0LEfktD7KZ2HIsRZxxJlwoGJFpoBvomr4OIUAWCJBi98T-nwlZEzBkuaLUnDsEU/s1600/IMG_8045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRujEXUmGfF_LYYOoUF2HMw6cuRUQUi2a6ZguwnmnW7utWEAIxtLb8yC6Q8__GyweH2532VaZVDsUC0LEfktD7KZ2HIsRZxxJlwoGJFpoBvomr4OIUAWCJBi98T-nwlZEzBkuaLUnDsEU/s320/IMG_8045.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was probably more excited about the drink menus... no, not the drinks! The design! pretty cool, huh?</td></tr>
</tbody></table><a href="http://www.blogger.com/goog_726637042"><br />
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<div class="separator" style="clear: both; text-align: center;"><u></u></div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com0tag:blogger.com,1999:blog-4109337264531387832.post-3332371092493508792011-01-25T00:29:00.000-05:002011-01-25T00:31:39.955-05:00Burn, Baby, Burn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLsc9lF966jU1OIt_DzfLKmOGNX3hgM-3qsr6d8J6HuZmQFMiPwM8JIMBXPyQIl2IJMR3am59x2vkE2X-lBLaQnysR-4kjZiz2LD3zfQhBCN6rTN7VPek-U-5AL39JUi4Fz_1_LpCJnA/s1600/IMG_8022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLsc9lF966jU1OIt_DzfLKmOGNX3hgM-3qsr6d8J6HuZmQFMiPwM8JIMBXPyQIl2IJMR3am59x2vkE2X-lBLaQnysR-4kjZiz2LD3zfQhBCN6rTN7VPek-U-5AL39JUi4Fz_1_LpCJnA/s400/IMG_8022.JPG" width="400" /></a></div><br />
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I was craving some creme brulee this weekend (literally burnt creme in French), so there was no choice but to bring out the blow torch and undust the ramekins sitting in the back of the cupboard. I'm sharing with you Alton Brown's easy recipe. It's amazingly simple to make and there really isn't that many ingredients. If you think of it, creme brulee is just a fancy name for vanilla pudding/custard. :) So here you go, and burn away!<br />
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Preheat oven to 325Âş<br />
<br />
6 medium sized ramekins<br />
1 baking pan that will hold all six ramekins and deep enough to hold water<br />
<br />
1 qt heavy cream<br />
1 vanilla bean<br />
6 egg yolks<br />
1 c sugar, divided<br />
2 qt hot water<br />
<br />
Scrape the vanilla bean to get the seeds out and add to medium saucepan along with the whole bean. In the saucepan over medium heat, bring cream and vanilla to a boil. Cover mixture, let it sit for 15 minutes and strain out the vanilla bean.<br />
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In a bowl, beat yolk and 1/2 c sugar until fully incorporated and it turns lighter in color. Whisk in a little of the cream to the eggs to temper so the eggs don't curdle. Continue adding cream a little at a time until it is fully mixed. Pour mixture into ramekins and place into baking pan. I usually pull out one of the oven racks halfway so I can place the baking pan on it. Next, pour the hot water into the pan until it comes up the sides of the ramekins halfway. Bake for 40-45 minutes until the creme brulee is set but still trembling in the center. Remove ramekins from pan and chill in refrigerator for at least 2 hours and up to 3 days.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97VcP7Hcjcw3MNSqMIuk_xlC0tNjqd1RtcOPDRgwXWQ0rfZPMXy59J-N2YUerl0XteKkyO523BcszS5qrgdbQ-lHuatp2fG_UAzYUu4_Gy5jidVSh4WqSFwPXc4mLrt1eojZ3YADHnsc/s1600/IMG_8027.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97VcP7Hcjcw3MNSqMIuk_xlC0tNjqd1RtcOPDRgwXWQ0rfZPMXy59J-N2YUerl0XteKkyO523BcszS5qrgdbQ-lHuatp2fG_UAzYUu4_Gy5jidVSh4WqSFwPXc4mLrt1eojZ3YADHnsc/s200/IMG_8027.JPG" width="200" /></a><br />
When ready to serve, remove creme brulee 30 minutes before browning sugar. Divide the other 1/2 c of sugar equally between the 6 ramekins and spread evenly. Using a torch, brown the sugar until it forms a crispy layer. Wait 5 minutes before serving. If you don't happen to have a torch laying around the house just put the dishes under the broiler for a few minutes. <br />
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Garnish with berries, if desired. I like mine plain just fine :) Enjoy!Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com2tag:blogger.com,1999:blog-4109337264531387832.post-31107504513618318562010-10-17T20:58:00.000-04:002010-10-18T01:29:01.141-04:00FALLing in Pumpkin Love<div style="text-align: justify;">Hola, mi amigos! I can't believe it's already fall! I am way backed up on my blogs, but I was too inspired not to share my latest foodventure. Two words: <a href="http://www.lasramblasnyc.com/">Las Ramblas</a>. Absolutely, no doubt, the best tapas I've ever had... since the last time I was there... so far. I say that because I might have to go directly to Barcelona to find something better. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Located in the Village on 4th St, it has to be the smallest restaurant I have ever been to. My bedroom is bigger. Literally. Building code? What's that? 3' aisle clearance? What aisle? (Sorry, it's an interior design thing). Almost all the tables are bar height, and there's hooks under the table for purses and jackets because where else are you going to put it? It's a great place for a date though, because really, that's all there's room for. Two's company, three's a crowd in this place. Or the more the merrier. Just be prepared to get cozy. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">That being said, it didn't bother me one bit once I had one bite of their mouth-watering bits. With tapas, they recommend about two or three plates per person. Seriously, I could have had four on my own. No photos this time because I was too busy enjoying my dinner! These are a few of things on the menu I've had on my two visits:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mejillones Al Jerez (mussels in a sherry wine sauce)</div><div style="text-align: justify;">fantastic with french bread</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Gambas San Martin (shrimp, garlic, and white wine)</div><div style="text-align: justify;">how can you go wrong with this classic?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Patatas Bravas (garlicky potatoes with aioli)</div><div style="text-align: justify;">yummy!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Albondigas (meatballs with manchego cheese sauce)</div><div style="text-align: justify;">I savored every bite</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Brochetas de Res (beef skewers in a red wine reduction)</div><div style="text-align: justify;">smoky, rare enough, and tender!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bocadillos Crujienetes (baby grilled ham and cheese)</div><div style="text-align: justify;">precious!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Empanada de Pollo (chicken turnovers with aioli)</div><div style="text-align: justify;">love, <i>Love</i>! I dipped bread in the leftover aioli.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Olivos Mixtos (assorted spanish olives)</div><div style="text-align: justify;">I don't know how you can make those better, but they did!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">But what I really want to talk about is the special they had last night-- shrimp stuffed pumpkin. I had thought the baby grilled cheese sandwiches were precious, but the pumpkin was just as cute-- and absofrickenlutely <i>amazing</i>! First of all, it was the element of of surprise. Pumpkin and shrimp anything sounded good to me, but when the waiter brought out the baby pumpkin on a platter last, you already know it's something special. The next thing I noticed before it even reached the table was the scent-- the smell of Thanksgiving and Christmas wrapped up in a tiny roasted orange ball. Cinnamon and spices, I just didn't expect when I ordered it, and then I thought, but of course! Why wouldn't it? And the last thing that left an impression is the taste. Just like everything else we had ordered, one small bite delivered such a punch of flavor.. not strong, but flavorful enough to leave you wanting more. It was sweet and savory, light and creamy, familiar, yet exotic. As with everything fantabulous in life, it made me giggle... like a school girl.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">And so ladies and gents, as I perused the local farmer's market this morning for some fresh fare, I spotted some... what do you know? Baby pumpkins! I was left no choice but to try and replicate last night's love bite. And of course, I documented every step so that you too can try it at home. Oh, btw, I also grabbed some apple cider and local award winning cheese... the Rupert: tastes like a softer, creamier parmesan... lovely. I think I'm going to try a baked mac and cheese with it.</div><br />
<b>Shrimp Stuffed Pumpkins</b><br />
<u>Ingredients</u>:<br />
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1/2 stick of butter<br />
2tbs flour<br />
1 c hot milk<br />
2tsp brown sugar<br />
1/2 tsp salt<br />
dash of cinnamon, nutmeg, ground pepper<br />
2-3 shrimp per pumpkin, peeled completely and deveined<br />
3 or 4 mini pumpkins with tops cut off and seeds spooned out<br />
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Preheat the oven to 400 degrees<br />
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<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdMuPkb20CeoTIVKeMm6-f2pgTblzFsRpwCZajDmxSH3FjTLFnvEtzSFk_WdG-l-KWDePn0r3LME6RoHhJPnT7JxBkvJuyHkD_uXN7sYS_Ur50BpsF5EUoJnBtLyH4ESG1_Ne5BiaY44/s1600/IMG_7795.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a>First I started with a basic bechamel sauce: Flour, butter, and milk. I'm not going to go into it. Google it. OK, nevermind. I'll be nice. On a medium low heat setting, melt the butter and whisk in flour, stirring consistently for about 5 min until it's a light sandy color. Whisk in the hot (not boiling) milk a little at a time until very smooth and then bring to a boil. Cook for about another 10 min and whisk in the brown sugar, salt, cinnamon, nutmeg, and freshly ground pepper. Taste and adjust accordingly to your liking. Add shrimp and spoon into pumpkins. In a baking dish, add about half an inch of water. Place pumpkins in dish and cover. Cook in oven for 30-35 min. and voila!</div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Best when shared.</div><div class="separator" style="clear: both; text-align: center;">Enjoy! </div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com0tag:blogger.com,1999:blog-4109337264531387832.post-37882589958088176022010-06-01T00:40:00.000-04:002010-06-01T00:42:54.193-04:00Love Bites+Crab Shanty=Love Shanty?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHagkB7NK1rw6nxsH-Nd1_KKjmvZSK0Hk8RntnypKpFdMPuqcK0u9H7XG6_3aeF8xkG49vDErLFEat9N-vuOBoCEsSMS7gcW8wGhc6J-GCdsqUt1kNoeEQqIxFf7ZPb6cdk3Y1kkAv5Ps/s1600/IMG_4666.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHagkB7NK1rw6nxsH-Nd1_KKjmvZSK0Hk8RntnypKpFdMPuqcK0u9H7XG6_3aeF8xkG49vDErLFEat9N-vuOBoCEsSMS7gcW8wGhc6J-GCdsqUt1kNoeEQqIxFf7ZPb6cdk3Y1kkAv5Ps/s320/IMG_4666.JPG" /></a></div> Those of you who know me know that I love seafood. So this weekend, we ventured out to City Island, all the way up in the Bronx (so, so far away... I know, right?) I can't believe this place! It's like one of NYC's best kept secret... at least it was kept from me! haha. You get a bit of that small town feel with a bit of that lazy beach town feel, but you're minutes away from the City. I am moving to City Island... and eating crab all the time... and lobster. The <a href="http://www.originalcrabshanty.com/">Original Crab Shanty</a> is a dream come true. Looking for some fancy restaurant with seafood dishes you can't pronounce? You're on the wrong Island, or at least in the wrong shanty, cuz this one's chock full of crab shanty kitsch with plastic bib and all... but charming, nonetheless. The menu is ridiculously packed, I didn't even know where to start. So I just decided to stay focused on what I was there for... crab. There were snow crabs and dungeoness crab, king crab, Maryland crab, crab cakes, crab lover's dinner for two, spicy crab, hard shell, soft shell, crab and lobster combo, crab and bbq combo. For the love of crab, what's a girl to do? I settled for the snow crab and whole lobster combo, which I didn't realize included your choice of a baked potato or fries and a soup or salad. The food came out promptly, and my platter was huge! I had eaten all my soup (I can't resist a good clam chowdah) but I didn't even bother with the potato. I needed to save room for me crustaceans. I had a pretty good sized lobster; it was cut in half, stuffed and broiled and the three large snow crab halves were dusted with some type of seasoning before going under the broiler. $30 for all that food was not a bad deal. The seafood itself was delicious, fresh, and sweet. Everything was well seasoned and served with a side of butter and lemons. I'm a simple girl, and that's all I needed. Now if you don't like seafood or in the company of these other non-seafood eaters, no worries. They have something for everyone. Let them eat cake. Eat whatever you want. Just don't talk to me when I'm eating crab :)Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com2tag:blogger.com,1999:blog-4109337264531387832.post-49847333278611734112010-05-31T23:41:00.000-04:002010-05-31T23:42:02.360-04:00cocoa-liscious<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dnb1QdMquZ4lpRRotoqRLKHNQ86N2IK__hnsgEaIaeyypLsAwEQ9TFqmnK98xd9uWUKd_rBUsSXQ8ioDgoQ0k37PY_Cexya_VuuPGzOXWkl5uYk0Ik4V8YTO51rG2pYIzGhLqNuyKos/s1600/IMG_4656.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dnb1QdMquZ4lpRRotoqRLKHNQ86N2IK__hnsgEaIaeyypLsAwEQ9TFqmnK98xd9uWUKd_rBUsSXQ8ioDgoQ0k37PY_Cexya_VuuPGzOXWkl5uYk0Ik4V8YTO51rG2pYIzGhLqNuyKos/s400/IMG_4656.JPG" width="400" /></a></div>My friend from the City of Brotherly Love came to visit me this weekend and we planned a girls night in on Saturday doing what else, but eat and have a Bridget Jones marathon... yes! We couldn't decide between Asian or Mexican food so we did both. We made spring rolls with a twist with some grilled chicken and shrimp. I spiced up some steaks with a coco/cinnamon/chili rub and complimented it with my famous chunky salsa. Traditionally, I add avocado to my salsa, but there weren't any ripe ones at the supermarket :( so I changed it up a bit with some yummy diced mangos. The sweet and sour combination paired perfectly with the steaks, which had just that hint of heat. And yes, you read correctly, I did add cocoa to the steak rub! Crazy, right? Not really. I had a Mexican hot cocoa once at <a href="http://www.maxbrenner.com/">Max Brenner</a>, which was surprisingly (and quite pleasantly) spicy with that hint of chili powder, so I figured, why can't I add cocoa powder to chili? The cocoa mixed with the cinnamon and chili gives the steak a nice smokey, flavorful crust. While the cocoa melds with the meat and gives it a melt-in-your-mouth effect, the chili balances the exotic, unexpected tastes, resulting in a flavor explosion that begs for the company of some mango salsa. I love going out in NYC, but sometimes chez moi with some good friends, good food, and Miss Jones isn't so bad.Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com1tag:blogger.com,1999:blog-4109337264531387832.post-2638146105077927662010-03-31T13:22:00.000-04:002010-03-31T13:27:28.791-04:00Plenty of Fish in the Sea...<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">... and salmon is one of my favorites! It had been awhile since I updated and I have eaten at too many places since my last post. I need to slow down! Or not :) More restaurant reviews later, but today is about salmon.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4oItqT3D6hAwOsToc8LPRXc8nuvpYj9JhxC9LXBrEX1tz6nVAkXWBPOXSvpVpqNUvOKUhkGxeY5e2_mtWxidFfevy-J7RkOrB87U5f868Xow6Ak9PJ84l0iN1qnKVKWeSv8JpHy5bQc/s1600/IMG_4166.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4oItqT3D6hAwOsToc8LPRXc8nuvpYj9JhxC9LXBrEX1tz6nVAkXWBPOXSvpVpqNUvOKUhkGxeY5e2_mtWxidFfevy-J7RkOrB87U5f868Xow6Ak9PJ84l0iN1qnKVKWeSv8JpHy5bQc/s320/IMG_4166.JPG" /></span></a><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">I defrosted some wild salmon last night but didn't have time to cook so I went ahead and made some for lunch today since I didn't want it to go bad. I love it marinated in a garlic oyster sauce base with a little bit of salt, pepper, and sugar and I add some variations now and then like some freshly grated ginger or finely chopped chilies. Today I went for a maple and brown sugar glaze. Heat up a wok or frying pan, add a little bit of olive oil, and sear the salmon skin side down first. Great thing about salmon is that you don't have to cook it very long. I turn the heat up high just so that the skin is crispy and then I flip it over and let it cook for just a few minutes. Be careful! It's too easy to overcook salmon. The it gets hard and rubbery instead of tender and juicy. After transferring the fish to a plate, leave the pan on the burner. I grabbed some frozen fine french green beans from Trader Joe's, ran it under some hot water, drained it, and threw it into the pan with just a smidgen of butter to deglaze the pan of all the flavors still in it. Heat it up, and viola, you've got a gourmet dinner in minutes.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_k-BydOZhoyUa3ahSN_Sl8e5z5SAVk5St7E4akMzehzNDjF1Mej0rCyR00T5ahMIzpnZSKxp1Q8rabWCRdez4lIrrLjp2GQmEfk1RJqO4GIwhaW0No08Tw56DrAzUP3vZoCEQcd9Qfc/s1600-h/IMG_3967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_k-BydOZhoyUa3ahSN_Sl8e5z5SAVk5St7E4akMzehzNDjF1Mej0rCyR00T5ahMIzpnZSKxp1Q8rabWCRdez4lIrrLjp2GQmEfk1RJqO4GIwhaW0No08Tw56DrAzUP3vZoCEQcd9Qfc/s320/IMG_3967.JPG" /></a></div><div class="" style="clear: both; text-align: justify;">One of the recipes called for bacon. I happened to buy some the day before. Check. So I rendered the fat out of the bacon in a large pot. I removed the bacon bits, put it on some paper towels to absorb excess grease and ate all the bacon. :)</div><div class="" style="clear: both; text-align: justify;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgj2UEZIMapFV3fMGYoUNMWdEVG2qFE0waurFtUZtGFHtyg2whpKjvGzGiVhbBC9wzhq5r9YMr-IERKuBHLxgKVlM5muy_NgozLeln1K8c68ph5sckd-IYYMVpAqpGeBRq1kyI1j4mlY/s1600-h/IMG_3972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgj2UEZIMapFV3fMGYoUNMWdEVG2qFE0waurFtUZtGFHtyg2whpKjvGzGiVhbBC9wzhq5r9YMr-IERKuBHLxgKVlM5muy_NgozLeln1K8c68ph5sckd-IYYMVpAqpGeBRq1kyI1j4mlY/s320/IMG_3972.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;">I removed the short ribs and added a selection of veggies I got pre-chosen for me in a package labeled "soup greens." It contained some stuff I never used before like turnip and parsnip, but also an onion, a leek and celery stalk, carrots, and some herbs like parsley and dill. I added the celery, onion, and leeks first to get the aromas going and cooked it till it was translucent.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_Pf-cV4mQKPrepHHjOfmpRnj2aVKHJv6dELT7P__KO4gGQppAw4Z7HKG2aiPFV7CulPvuTJ_hsg9nx3PEdsZwWRL64nBH99OpgowfjSBiaTTGMrrKgxD3b49oQA0ekXYUzznudySbyM/s1600-h/IMG_3979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_Pf-cV4mQKPrepHHjOfmpRnj2aVKHJv6dELT7P__KO4gGQppAw4Z7HKG2aiPFV7CulPvuTJ_hsg9nx3PEdsZwWRL64nBH99OpgowfjSBiaTTGMrrKgxD3b49oQA0ekXYUzznudySbyM/s320/IMG_3979.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;">Then I added the rest of the veggies and water to cover. Some recipes called for chicken or beef broth. I added two beef bouillon cubes with the water.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9LgTRAunLCCF6xoocqAIcYrxYSySWI6ImXwDQ_-MP_Jv_eoRem9ohAUy1NgAwDsIT-yv0o_5R0YOErn2neOyIJjTwL8AUuSl80TpzpgVNeqfe0sz-JNg6EM-PZPxL0cNWNEmuKkopwI/s1600-h/beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9LgTRAunLCCF6xoocqAIcYrxYSySWI6ImXwDQ_-MP_Jv_eoRem9ohAUy1NgAwDsIT-yv0o_5R0YOErn2neOyIJjTwL8AUuSl80TpzpgVNeqfe0sz-JNg6EM-PZPxL0cNWNEmuKkopwI/s320/beer.jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;">Almost all of the recipes called for some form of another of red wine, but I didn't have any and I didn't want to go to the store for a bottle. Luckily I found a recipe that called for beer instead. And I just happened to have a stash of Purple Haze in my fridge. This was my riskiest move because I could spoil a whole pot of some perfectly good meat if this went badly. I poured it in and hoped for the best.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgJCSj-ccRBNMwtH1yYStNJrWze4E9PykiW_4q5Ji92BAbcgtM-vyv8FG79Ly5ynblsRv8285I_JdtqxI8v4kFr1MS3VP4c1qpTHNMmnIec8xYAr5Sp58Ga-rOZfcj1FhZGcjNcBe1h8/s1600-h/IMG_3989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgJCSj-ccRBNMwtH1yYStNJrWze4E9PykiW_4q5Ji92BAbcgtM-vyv8FG79Ly5ynblsRv8285I_JdtqxI8v4kFr1MS3VP4c1qpTHNMmnIec8xYAr5Sp58Ga-rOZfcj1FhZGcjNcBe1h8/s320/IMG_3989.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;">When everything came to a good boil, I added the ribs back in, lowered the heat and simmered it for a good three hours. Oh, and I did add a tablespoon of flour, brown sugar, and some more salt and pepper.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-LDtd6IdoRKUCdhA9Uy3m9m0tp8Q5kBIYjwCS9PyI_JYJEzzDSa7LJDxfKmAhKhNiEmQhkM53Y7KzAMjAyj4_9UKDkpeLe6v0xYqw3Dszd1OhK8FMqK-ivwvXdovNFbW3ePTYymrCOI/s1600-h/IMG_4002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-LDtd6IdoRKUCdhA9Uy3m9m0tp8Q5kBIYjwCS9PyI_JYJEzzDSa7LJDxfKmAhKhNiEmQhkM53Y7KzAMjAyj4_9UKDkpeLe6v0xYqw3Dszd1OhK8FMqK-ivwvXdovNFbW3ePTYymrCOI/s320/IMG_4002.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;">People said that it was best the next day, but I couldn't wait. I spent all day making it and I was famished. There was enough left over for lunch the next day, and they were right. It was definitely better the second time around.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com1tag:blogger.com,1999:blog-4109337264531387832.post-622405865031558142010-03-03T15:20:00.000-05:002010-03-03T16:02:42.623-05:00Share the Love... and Those Noodles While You're At It<div style="text-align: justify;">...a continuation of the love feast from Saturday night...</div><div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGi1Y_mnBgn1fkjT9FTYnKImyyIirVfT3RZ37oGadBs0DA-0NDEibjRCOlCjqkEYVTmdKD5NW2eWEopOlXXGDSxkkcrzi2-Nnei3yG-7A2-MoMx8Yn_qHZbc1I77xQCpI63LOcsA_44E/s1600-h/IMG_2871.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGi1Y_mnBgn1fkjT9FTYnKImyyIirVfT3RZ37oGadBs0DA-0NDEibjRCOlCjqkEYVTmdKD5NW2eWEopOlXXGDSxkkcrzi2-Nnei3yG-7A2-MoMx8Yn_qHZbc1I77xQCpI63LOcsA_44E/s320/IMG_2871.JPG" /></a></div>We ended our night at <a href="http://www.jean-georges.com/">Spice Market</a> in the Meatpacking District on W. 13th St and 9th. Although it can feel a little themey, I love the design. It's very warm, dark and sensual, just like me.... hahahahaha. OK... moving on. The interior is speckled with glimmering candlelight and ginormous fabric wrapped lanterns, and you're surrounded by old carved dark wood that looks like it's been there for ages, or stolen from somewhere where it had been for ages. My favorite part is going down the stairs to the lower level dining area. There's a landing midway down that's covered like a little pagoda. I feel like I'm being transported to a far off land. Cheesy, I know. </div><div style="text-align: justify;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQf-_TLAMeNY4hybaDbm7YlzxRRKrK3RBWh1qjqTiu2zeUwBW_PRic76YPUVgZXp2Dl3qBG9pYMCqtcCInh49XfKtrA-TArlPtiNBlCU-XZxc3XhaetLG6qS_yvfiy1fGgauVhLLAP4M/s1600-h/IMG_3960.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQf-_TLAMeNY4hybaDbm7YlzxRRKrK3RBWh1qjqTiu2zeUwBW_PRic76YPUVgZXp2Dl3qBG9pYMCqtcCInh49XfKtrA-TArlPtiNBlCU-XZxc3XhaetLG6qS_yvfiy1fGgauVhLLAP4M/s200/IMG_3960.JPG" width="200" /></a>But it works because it's always packed for dinner, especially on a Saturday night; we didn't make a reservation, so it was going to be at least an hour wait for 4. It was nice because there was seating at the bar, but they also had little groupings of seats strictly for the bar patrons so we didn't have to stand around and clog up the entrance. I ordered a white passion sangria, which was just ok, but not very good for $12. Man!</div><div style="text-align: justify;"><br />
Luckily, we didn't have to wait long at all, and the host was able to seat us within 15 minutes. Although I love the decor, I'm not so convinced with the seating. The tables are way too small and some of the benches are grouped around the columns so that if I'm sitting against one of them, facing out, I could potentially be bumping elbows with the person sitting around the corner from me from the next party.</div><div style="text-align: justify;"><br />
Now the dining experience is quite different from the traditional restaurant. The concept of Spice Market is based on the street foods throughout Asia (mostly Thai influenced) and is meant to be shared. So basically everyone orders a dish (sized for one serving) and the waiter brings each dish out one at a time. Better hope you're there with good friends because you're pretty much forced to share or else if your dish comes out first, everyone sits around and watches you eat. I personally don't mind sharing because I'm Asian and that's how I grew up eating at the table. The best thing to do is share everything and just make sure you order something that everyone will generally like and then split the bill equally. Just don't double dip and everyone will be happy.<br />
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We ordered chicken samosas with cilantro yogurt, chili rubbed beef skewers with a thai basil dipping sauce, beef short ribs with egg noodles and pea shoots, lobster with butter fried garlic, ginger and chilies, and sweet sticky rice wrapped in a banana leaf. The samosas were the favorite. It was so flavorful but the cilantro yogurt accompanying it was amazingly yummy. We all just sat around and savored the sauce even after the samosas were gone. The beef skewers were next: savory, tender, smokey, and the thai basil sauce was almost as good as the first. It seemed like forever before we got the next dish which was the beef short ribs. The short ribs were so "fall off the bone" tender and flavorful. I wish the broth and noodles it came in did the same for me. It was almost ridiculous how we had to split some of these dishes up sometimes. Between the four girls, some of the plates provided just a little taste, always leaving us wanting more. This dish was definitely lacking in the noodle department. Good thing we still had rice and lobster coming, or so I thought. What a joke. For $35 we got a shrunken lobster tail with what looked like the meat of one claw. Don't get me wrong... it was really good, but we were wondering where the rest of it was. It sat on a bed of mystery greens which garnered different reactions. I liked what looked and tasted like fried Thai basil that was salty and garlicky and gingery. The other green stuff was on the tart side and resemble some form of spinach. I like spinach, but this was not my favorite. The most disappointing for me, from a restaurant/serving/dining aspect was that the rice came right before we were nearly done with the lobster. It was odd and didn't make sense to me. Isn't rice supposed to be eaten with the other dishes and not on its own? The rice was wrapped in banana leaves alright, but it would have been further enhanced if it were steamed in the leaves, in order to take on the unique flavor and aroma of the banana leaf... just like how my mom would cook sticky rice sometimes. </div><div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3yXTejmFI_GxafV1ltBY_B3NsjB9ZyaM4GeRZ0hWnSdLnFMasLp5LvE5K7aHsZMG7Cojp7V7nisR22XDhzR-ONrstoW0Hemy0QgwSalPWETa4TuNKDaqscGY2tX78QoLUnrrBPklK5A/s1600-h/IMG_3962.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3yXTejmFI_GxafV1ltBY_B3NsjB9ZyaM4GeRZ0hWnSdLnFMasLp5LvE5K7aHsZMG7Cojp7V7nisR22XDhzR-ONrstoW0Hemy0QgwSalPWETa4TuNKDaqscGY2tX78QoLUnrrBPklK5A/s200/IMG_3962.JPG" width="200" /></a></div>Although everyone was happy with the flavors overall, we all agreed that the portions were way too small, especially for what we paid. The other girls said the food was good, but the portions were not good enough to entice them back. Expect to pay at least $35 including tax and tip and $45 if you're getting a drink. That's right, one drink. Call me a pig, but I had a little room left over for more. We were more satisfied spending $10 on dim sum earlier and the food was just as good. But why am I complaining? I keep going back, nevertheless, and will continue to go back... if only I had someone to go with :)</div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com4tag:blogger.com,1999:blog-4109337264531387832.post-64676785336059540792010-02-28T21:37:00.000-05:002010-02-28T22:15:30.568-05:00A Tale of Two Dumplings... or 3, or 4, or 5...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZJIepXnzTlQmXhfdzE0lZu_262iF9mwY1K5v0XOSeu4CgGhToYb-dpu2NjHPCIgkgh7Ym7OWiZUcwlhULmqzqrU1GTl8u7r-iIYATE14qqsgpjs89m1nardfpQki7Cn9ea2Xe1UH0Vc/s1600-h/IMG_3953.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZJIepXnzTlQmXhfdzE0lZu_262iF9mwY1K5v0XOSeu4CgGhToYb-dpu2NjHPCIgkgh7Ym7OWiZUcwlhULmqzqrU1GTl8u7r-iIYATE14qqsgpjs89m1nardfpQki7Cn9ea2Xe1UH0Vc/s400/IMG_3953.JPG" width="400" /></a><br />
<div style="text-align: justify;">I got together with some friends this past weekend, and that means a little bit of shopping and a lot more of eating. We started off in chinatown at the Dim Sum place on Bowery and Canal directly across from the Manhattan Bridge. I was actually headed towards the one on Chatham Square but we happened to pass this place and the entrance was packed with people waiting to be seated. This was an indication that if the folks of Chinatown were flocking to this place, it had to be good. </div><br />
<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OsNIramIib2MYedK_G11FRzmmimFKG_yDvfZqJOP7z7vBUj0Ghm-V18HmEO73vL9fns_YWfM0dRxSqMT6G1VmD8iNSNqP6j1Y-kBO0ZcxwgbII2o2B_2vzqb0HVr7a7s81ncyLwCWiE/s1600-h/IMG_3954.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OsNIramIib2MYedK_G11FRzmmimFKG_yDvfZqJOP7z7vBUj0Ghm-V18HmEO73vL9fns_YWfM0dRxSqMT6G1VmD8iNSNqP6j1Y-kBO0ZcxwgbII2o2B_2vzqb0HVr7a7s81ncyLwCWiE/s200/IMG_3954.JPG" width="200" /></a>I approached this old Chinese man in a suit who looked like he was in charge... maybe it was the suit. He was unusually tall and still had a head full of slick black hair. I bet he was handsome back in his day. So I told him we needed a table for 3, and he hands me a post-it note that said, "three" and, "#61." Yes, we were number #61 and he was just calling out #40... in Chinese. I never felt so lost in my life; we never knew what was going on in that chaos, but it was quite amusing. Every time the host yelled out a number we held up our post-it note. I think he was so annoyed at us that he finally said he would call out our number in English. We were so hungry, it was torture standing there while the carts of steaming hot food with their enticing aromas passed us by. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdti5WValNee9NQ9bdHCY_3uV4-vJiY1LLswjRPOtpvKRHNLNHFs3vngcokwMev9pgQXM3joBKtFTBnAF_c2gc8bznPMySnmGxlVXFh7YYxkVtH2-TZlhcKVn61jlrmREv64kI4s1DMYw/s1600-h/IMG_3955.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdti5WValNee9NQ9bdHCY_3uV4-vJiY1LLswjRPOtpvKRHNLNHFs3vngcokwMev9pgQXM3joBKtFTBnAF_c2gc8bznPMySnmGxlVXFh7YYxkVtH2-TZlhcKVn61jlrmREv64kI4s1DMYw/s320/IMG_3955.JPG" width="320" /></a></div><div style="text-align: justify;">We were seated after what felt like forever, but once the carts came by, we were pointing away until we had more dumplings in front of us than we could count. We also got some rolled steamed noodles with that yummy sweet soy sauce, this fried dough stuff that was then dipped in a rice flour batter and then steamed, and a dish of steamed chinese broccoli. We found that if we wanted something we needed to tell them right away because those dim sum ladies are quick. </div><div style="text-align: justify;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapeY3oulvgYW0vUcgQkp7qXWQEepXKwv2ZhANIWkSlAgvhHAiIDfSS1GNBFhtgQZm_fIPhAiCUkYKiYCsXleFZdCUosSuZKT0IYfFP4cHlU9I2kAqK4RGiHFLg5AoH6rIIRolHWfJR9Y/s1600-h/IMG_3951.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapeY3oulvgYW0vUcgQkp7qXWQEepXKwv2ZhANIWkSlAgvhHAiIDfSS1GNBFhtgQZm_fIPhAiCUkYKiYCsXleFZdCUosSuZKT0IYfFP4cHlU9I2kAqK4RGiHFLg5AoH6rIIRolHWfJR9Y/s200/IMG_3951.JPG" width="200" /></a>This place is definitely better than the last one I went to. Everything was super tasty... except maybe the mystery dumpling with peanuts in it... that was interesting. And of course, the meal was accompanied by some deliciously warming jasmine tea that I just couldn't get enough of. Moral of the story: if you see a Chinese restaurant packed with Chinese people, it's going to be good.<br />
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</div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com2tag:blogger.com,1999:blog-4109337264531387832.post-48095464725269383482010-02-28T20:26:00.000-05:002010-03-03T15:46:27.188-05:00Fiesta In Your Mouth<div style="text-align: justify;">Frequent trips to the <a href="http://www.nypl.org/">New York Public Library</a> had meant nearly just as many quests for dinner. My favorite stops near the Mid-Manhattan location include <a href="http://www.crumbs.com/">Crumbs</a> and <a href="http://www.pret.com/">Pret a Manger</a> where they have the best cupcakes and croissants, respectively. And I looove the Fuji Apple juice at Pret. There's a zing and a freshness like just pressed apples that I haven't had anywhere else. </div><div style="text-align: justify;"><br />
Speaking of freshness, my new favorite place to grab a quick bite is <a href="http://www.chipotle.com/">Chipotle</a>. Also right around the corner from the NYPL and Bryant Park, I've been there three times in the past two weeks already. The place is tiny and it's always packed. Wanna sit down? Fohgeddahboudit. We almost always had to stand at the counters, but it's worth it. Mexican food never tasted so fresh, so light, so healthy. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pLljATtMox2nzdt6ssrLeJ4QtSwk3wQzXdR0YiN82NZ7_8NaECxeFCsHjLblQYG_emvZ_dBqP2uCUYHpm22u-n3gogVFzf7vsmMNFiRN1VERi4KoXmNKK6jmg9hSmheFJ-uRxYIlVLc/s1600-h/IMG_3949.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pLljATtMox2nzdt6ssrLeJ4QtSwk3wQzXdR0YiN82NZ7_8NaECxeFCsHjLblQYG_emvZ_dBqP2uCUYHpm22u-n3gogVFzf7vsmMNFiRN1VERi4KoXmNKK6jmg9hSmheFJ-uRxYIlVLc/s400/IMG_3949.JPG" width="400" /></a><br />
<div style="text-align: justify;">I usually get the crunchy tacos (you get 3) with shredded pork or the pork fajita burrito with green peppers and onions. Then I usually choose tomatoes, corn, medium sauce, sour cream, and cheese as add ons. You have to get it with corn and tomatoes. It just makes it taste so fresh, but they don't skimp on the flavor; maybe it's the lime and cilantro. They even serve beer and margaritas :) If you decide to get either, you'll pay double for your meal, but where in Manhattan isn't alcohol overpriced?</div><br />
<div style="text-align: justify;">If you order any of the burritos, you better be hungry because they are huge! Nevertheless, you don't get that gross, heavy, sedated feeling afterwards like you do after having that steak or a 1/2 lb burger with fries. My problem now is that I can't go to the library without stopping in for a quick bite at Chipotle... and then there's always room for a cupcake :)</div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com0tag:blogger.com,1999:blog-4109337264531387832.post-91297539472281440022010-02-04T02:05:00.000-05:002010-02-04T10:38:12.457-05:00Homework Never Tasted So Good<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3abMwrZCYkkx4EE7kXyct_0m-_O8ILfoaMBcCYzfd8L4AFrfqj4OwALEMvwXFJaM6-uKROsFqJgcowsCP515-rmraKUByAZcL4ML-s8YnsI-lEnlKAklH5A8ZUR7K-QuKnRhCLln4A4/s1600-h/IMG_3801.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3abMwrZCYkkx4EE7kXyct_0m-_O8ILfoaMBcCYzfd8L4AFrfqj4OwALEMvwXFJaM6-uKROsFqJgcowsCP515-rmraKUByAZcL4ML-s8YnsI-lEnlKAklH5A8ZUR7K-QuKnRhCLln4A4/s320/IMG_3801.JPG" width="320" /></a></div>I went to Grand Central Terminal today to do some research for my interior design class. Part of our objective was to observe people and how they use the spaces, but we pretty much had to find out everything about the grand old terminal. As my reverence for the building grew with every turn of the corner, so did my hunger. If I were to find out everything about the place, I figured I needed to know what the food there tasted like. I was craving a margarita too so I decided I would continue my "research" at <a href="http://www.zocalonyc.com/grand/">Zocalo</a> on the Dining Concourse level of the terminal. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I was planning to order just chips and salsa to go with my margarita, but what do you know? I didn't even have to order it. It was the first thing the waiter brought to the table as he greeted us. Freshly fried tortilla chips... the only way to go when you're at a Mexican restaurant. Well, since chips and salsa were gratis, I decided to get the quesadilla de bistec (steak quesadillas with roasted corn, mushrooms, and mexican cheeses) and a blood orange margarita. The mushrooms didn't sound very appetizing in a quesadilla, but thank goodness I forgot to ask the waiter to leave it out. They must have used portobello mushrooms, which added a whole other layer of flavor to the dish. Besides the taste, I could barely tell the difference between the mushrooms and the steak; first of all, they were the same color and cut, and secondly, the beef was so tender. Add a little green habanero sauce and it was perfect.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Now, a little hot must always be balanced by something that's a little cold... or a lot cold after having some of that habanero sauce. I usually order my margaritas on the rocks in a salt rimmed glass, but Zocalo's frozen version was pretty yummy (even though they didn't rim the glass with salt). It was blended to a super smoothness without leaving any gritty pieces of ice and the blood orange added a nice citrus twist to the traditional drink. It was an absolutely perfect and necessary way to cool down my palate, and my research wouldn't be complete without it.</div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com1tag:blogger.com,1999:blog-4109337264531387832.post-12249110026780724662010-02-04T01:07:00.000-05:002010-02-04T01:16:30.723-05:00One Girl Cookies Doesn't Have To Mean Just One Cookie :)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSArmVqaz9CUaJitYr9Aq2GOxZo1QtmZC-MM6pM-jdr6hmOYIOtPufYHm3PPOr1tebFRW9OX5qTkrnHwkVw8iLIJH6YCXV3Ww6mECmGEbN80wzTKx43e7pAQ_W5NEewWbPrgypomG-yU/s1600-h/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSArmVqaz9CUaJitYr9Aq2GOxZo1QtmZC-MM6pM-jdr6hmOYIOtPufYHm3PPOr1tebFRW9OX5qTkrnHwkVw8iLIJH6YCXV3Ww6mECmGEbN80wzTKx43e7pAQ_W5NEewWbPrgypomG-yU/s200/1.jpg" width="200" /></a></div><div style="text-align: justify;">A routine trip to the laundromat on a Saturday afternoon led to a spontaneous grocery shopping trip to Trader Joe's. And the aggravating search for parking in the area ended pleasantly as we accidentally came upon a sweet little shop on 68 Dean St. in Brooklyn's Cobble Hill Neighborhood. I glanced at a cute little old fashioned sign hanging above the door and I just couldn't resist checking it out. This shop is home to <a href="http://www.onegirlcookies.com/">One Girl Cookies</a>. The bake shop may have been started by one girl, but there's a whole lot of cookies... cute miniature cookies. I was spellbound by the enticing aromas the moment I entered the bakery. This was a dream for a girl with such a sweet tooth. I didn't have any cash on me, and there was a $15 credit card minimum. No problemo. I pointed to the little parchment paper box and said fill her up with everything... and a lemon custard cake, please! </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiQxCZKpOSFQeabtmVe15F7PzSg5hLhSo_ZLq7rIVK_LY9WuwnfB2E7AO0AQ2J_hNf_tjx28UzrIr-Xgel3dQe09Xt8wcZiE85QN-dqyYaLio_Lejt10vW8lsgaVIeU5JXu68T2R2ewA/s1600-h/IMG_3755.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiQxCZKpOSFQeabtmVe15F7PzSg5hLhSo_ZLq7rIVK_LY9WuwnfB2E7AO0AQ2J_hNf_tjx28UzrIr-Xgel3dQe09Xt8wcZiE85QN-dqyYaLio_Lejt10vW8lsgaVIeU5JXu68T2R2ewA/s320/IMG_3755.JPG" width="315" /></a></div><div style="text-align: justify;">Now, I'll have to admit that these cookies are more of a "grown up" cookie. If you're expecting a chips ahoy cookie, or one of those palm sized things laden with m&m's, this is not the place for you. One Girl Cookies are miniature, a little on the fancy side, and they have names like Lucia and Sadie. They're the dessert version of hors d'oeurves, and instead of champagne, they pair perfectly with a cup of tea. My first bite was the pecan sandie. The taste was standard, but it had the texture of a buttery shortbread cookie, which I love, and I found most of the others shared that same quality. I wasn't crazy about the taste, overall. It was good, but not amazing. What I do appreciate, however, (and it's what I look for in everything I eat) is the quality and freshness of the ingredients. I could taste the butter and vanilla in every bite, but it's still light. The ginger cookies had real ginger, and I wouldn't be surprised if there were freshly grated lemon peel in the lemon bars. Overall, I was satisfied, but I don't think it would be one of those places I'd trek to in a snow storm when the craving for something sweet calls (I have done that before). </div><br />
The cake, on the other hand, is a different story. I LOVED the cake. In a cake, the deal breaker for me is its moistness. Moistness rating: 10. Its texture is a bit more dense than your average cake, something like what I call "wedding cake," just cause that's the kind of quality you'd find in a wedding cake. There's this lemon curd stuff oozing in between the layers, making the cake even more moist, and again, freshly grated lemon peel in the icing. Every bite was like a burst of lemonade. Will I go back for cake? Definitely!Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com1tag:blogger.com,1999:blog-4109337264531387832.post-69598788599814576292010-01-28T16:45:00.000-05:002010-02-04T01:11:46.629-05:00Dim me Sum more<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzz05hx3LVqYso9kcOJXj_NNex4d3FuF-PvRzeQVl2PXrsNozSAVCwRQHGjCZqrtXKEvuejHjQgezZZZAmfSk6uS9431WSsJLuyZnaJQ-YA4GFst7pFnbW-SztRJpxnXTwZ5lizItsTM/s1600-h/IMG_1357.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzz05hx3LVqYso9kcOJXj_NNex4d3FuF-PvRzeQVl2PXrsNozSAVCwRQHGjCZqrtXKEvuejHjQgezZZZAmfSk6uS9431WSsJLuyZnaJQ-YA4GFst7pFnbW-SztRJpxnXTwZ5lizItsTM/s320/IMG_1357.JPG" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I had a craving for dim sum last night and I didn't have class today so I thought what the hey, let's get dim sum. My roommate and I trekked out to Manhattan's Chinatown to find the little restaurant I went to my first summer here in NYC since it was a little too late to do traditional dim sum where the little ladies squeeze the carts of steaming hot goodies between the tables (we got to the city close to noon). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I discovered this place two summers ago when my original intention was to try some black pepper ice cream at the famed Chinatown Ice Cream Factory, which is a total other story. This place is a few doors down from the Ice Cream Factory on Bayard, and the great thing is you can order dim sum right off the menu whenever you want. Being my first blog, I am a little embarrassed about not taking note of what the restaurant was called (sorry) but you'll know when you see them making dumplings right at the entrance and the interior looks like some cave... or jungle. But once you get past the decor, you'll find the food is decent. The waiter brought the steaming hot jasmine tea out right away (perfect for a cold winter day like today). He kept hovering over our table, however, making us feel rushed to order, but fortunately we knew exactly what we wanted.</div><div style="text-align: justify;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegKAo3a9q1Ir_aAL6KQVIy2gZs0O8_tRQt3EEMC62HPksnNe7w3riYGCOFVhdzjXXqL-QHT87tNt6p9GzuR5hF0IcGTOnda6R7S_XHP9wgbw3IXJlLg0tSPc0MmTtCTPjw38uGgt-UpY/s1600-h/IMG_3722.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegKAo3a9q1Ir_aAL6KQVIy2gZs0O8_tRQt3EEMC62HPksnNe7w3riYGCOFVhdzjXXqL-QHT87tNt6p9GzuR5hF0IcGTOnda6R7S_XHP9wgbw3IXJlLg0tSPc0MmTtCTPjw38uGgt-UpY/s200/IMG_3722.JPG" width="200" /></a><br />
<div style="text-align: justify;">We ordered steamed pork juicy buns, steamed crab and pork buns, pan fried pork dumplings, and spring rolls. The fried spring rolls came out first, along with two dipping sauces resembling soy sauce. One was mixed with vinegar, and the other was slightly sweet. I preferred the sweet one and didn't care much for the sour sauce. Be careful because the spring rolls are hot! I had my first soup dumplings here two summers ago, and having had them at other establishments since, I can say that I have had better. I'd have to say though, that piercing through the bun and watching the yummy broth gush out into the soup spoon never gets old. The problem I have is deciding whether to eat first then sip, or sip then eat. The crab and pork buns were almost indistinguishable from the juicy pork buns, except for the slightly crabby taste and texture. But I would have to say that my favorite was the pan fried pork dumplings. There was something extra in the flavor... maybe the ginger? I don't know but when everything started tasting the same, this dish stood out the most. Overall, we spent $23 for four items including tax and tip, and we had extra to take home. Not a bad deal. If you can get up early enough to catch the real dim sum, however, I highly recommend that instead. Nothing beats the experience of the chaos of the carts.</div><br />
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</div><div style="text-align: justify;">Since we were in the area, my roommate wanted to check out <a href="http://www.doughnutplant.com/">Doughnut Plant</a> on 379 Grand St. in the Lower East Side. We were surprised to find the place was just large enough to open the door and fit maybe three customers. I don't know why I was so surprised, I mean it's NYC. So looking at the menu, the first thing that caught my eye was the creme brulee doughnut. What!! My favorite dessert in a crispy fried dough!!?? Woah! After I got past that, I noticed the prices. $3! For a teeny tiny doughnut! I wanted it so badly, it didn't matter... and I wanted the meyer lemon glazed... and the hazelnut... and the big fat jelly filled... and the churros... sigh. I walked out with the creme brulee and the meyer lemon, and I didn't even wait to get home to break through the burnt sugar layer covering the crispy fried layer covering the chewy doughy layer covering the creamy vanilla bean custard layer. I was literally giggling the whole way back to the train. It was a good day.</div>Sophieannahttp://www.blogger.com/profile/05430396906374181929noreply@blogger.com1